Weighing Ingredients

I'm a believer in weighing ingredients instead of measuring whenever possible. Most professional chefs and food service operations weigh ingredients for recipes because it is faster and more accurate. When you get started into baking season, you learn to appreciate how much easier it is.I do it because when you weigh flour right into your mixing bowl, you never have to worry if you sifted it just right or if you tapped the cup. You can just drop in messy-to-measure syrups, oils and fats like shortening. No cups to wash. And large amounts of ingredients, like those for canning, can be measured out quickly as well.It's less likely you will make a mistake by miscounting the number of cups you added to your bowl. You can convert your own recipes to weights by simply measuring and then weighing your favorite recipes (minus the cup), and jotting the weights down on the recipe or use the chart on this page.Digital scales can be purchased at most kitchenware shops, on the internet, and even at discount stores like Walmart. They are very accurate and easy to use. I have had mine since 1980 and it's still going strong. I keep it right at the front of one of my kitchen drawers. I recently purchased a new one that will weigh larger amounts as well. Try this brownie recipe to see how easy it is to weigh your ingredients.

1 comment:

I have been resistent to weighing ingredients until I read this post and went to the link for the weight chart. I didn't have a digital scale, only a regular scale and didn't think I could use that, so I bought a digital scale that is on its way to my house now. I figured it would come in handy for holiday baking. Thanks for the informative posts, both Sue and Myrna. I just love your blog!

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We live a lot like our folks did in the 40's and 50's - baking, gardening, canning, cooking from scratch, hanging up the wash, having coffee with friends, sharing good books, taking a Sunday drive in the country.We don't feel like we're giving up anything.